DramaQueen, I have no idea why there is so much crud in that stuff. I use to buy that stuff, the canned bread crumbs and they would go stale by the time I got around to using it all. The bad thing is that I have been tossing those bread heels all this time and not even realizing that those could easily be used for bread crumbs!!!! Saves me money, saves food waste, and I always have fresh crumbs on hand! I just want to SMACK myself sometimes for being sooooooo slooooooooow!!! DOH!

I used some bread crumbs the other day on an orange roughy recipe, all I did is take out one frozen heel out of the container and crushed it with my rolling pin. How easy can that be??? Recipe turned out perfect!!!

I make bread crumbs from artisan or rustic bread only - French, Italian, etc. - and this is what I do:

Save the last of the breads, cut into cubes, let the cubes dry completely then put them through your food processor. Sometimes I have as much as 1/4 of a loaf since there are no preservatives in these breads. The crumbs will keep for weeks in an airtight container and you can just keep adding to them. This way you will always have crumbs on hand when you need them.If you want finer crumbs, run the processed crumbs through your blender on pulsate but just for a very short time or they will pulverize. You can't buy crumbs this good.